Researchers in Iran studied whether eating foods that cause inflammation in the body might increase the risk of endometrial cancer (a type of uterine cancer). They compared the diets of 136 women with endometrial cancer to 272 healthy women and found that women who ate more inflammatory foods had higher cancer risk. The study used special scoring systems to measure how inflammatory a person’s diet was. Three out of four scoring methods showed that inflammatory diets were linked to higher cancer risk, suggesting that choosing less inflammatory foods might help prevent this type of cancer.

The Quick Take

  • What they studied: Whether eating foods that cause body inflammation increases the chances of getting endometrial cancer (cancer of the uterus lining)
  • Who participated: 408 Iranian women total: 136 women who had been diagnosed with endometrial cancer and 272 healthy women of similar age and weight for comparison
  • Key finding: Women who ate diets with higher inflammatory potential had significantly higher rates of endometrial cancer. Three different measurement methods confirmed this link, with some showing up to 3-4 times higher risk for women with the most inflammatory diets
  • What it means for you: Choosing anti-inflammatory foods (like fruits, vegetables, and whole grains) instead of inflammatory foods (like processed meats and sugary items) may help reduce endometrial cancer risk. However, this study shows association, not definite cause-and-effect, and results may vary by population

The Research Details

This was a case-control study, which is like comparing two groups of people to find patterns. Researchers identified women who had endometrial cancer (the case group) and matched them with similar healthy women (the control group) based on age and body weight. This matching helps ensure fair comparisons. All participants answered detailed questions about what they ate using a food frequency questionnaire, which asks about eating habits over time. The researchers then calculated inflammatory scores based on the foods people reported eating, using four different scoring systems to measure diet inflammation from different angles.

This research approach is important because it allows scientists to look backward in time at what people ate before they got sick, helping identify dietary patterns that might increase disease risk. By using multiple scoring systems, the researchers could check if their findings were consistent across different ways of measuring inflammation. Matching participants by age and weight helped control for these factors that could confuse the results.

The study was conducted in a hospital setting with confirmed cancer diagnoses, making the case identification reliable. The use of a validated food questionnaire means the dietary assessment tool had been tested and proven accurate. The researchers adjusted their analysis for many confounding factors (other things that could affect cancer risk). However, the study was limited to Iranian women, so results may not apply equally to other populations. The relatively modest sample size means results should be confirmed in larger studies.

What the Results Show

Women with endometrial cancer had significantly higher inflammatory diet scores on three of the four measurement systems used (DII, ISD, and DIS). When researchers looked at women with the highest inflammatory diet scores compared to those with the lowest scores, they found substantially increased cancer risk—the exact increase varied by measurement method but was statistically significant (p < 0.001, meaning there’s less than a 0.1% chance this happened by random chance). The associations remained strong even after adjusting for other factors that could influence cancer risk, such as physical activity, smoking, and family history. One measurement system (EDIP) did not show a significant association after full adjustment, suggesting that not all ways of measuring diet inflammation capture the same relationship with cancer risk.

The consistency of findings across three different inflammatory scoring methods strengthens confidence in the main result. The fact that the association held up after adjusting for multiple confounding factors suggests the relationship between inflammatory diet and cancer risk is not simply explained by other lifestyle differences. The variation in results between different scoring systems highlights that how we measure ‘inflammatory diet’ matters and may capture different aspects of dietary patterns.

Previous research has suggested that chronic inflammation plays a role in cancer development, but studies specifically examining dietary inflammation and endometrial cancer have shown mixed results, especially in non-Western populations. This study adds important evidence from an Iranian population, which had been understudied in this area. The findings align with broader research showing that anti-inflammatory dietary patterns may protect against various cancers.

The study only included Iranian women, so results may not apply equally to other ethnic groups or geographic regions with different food availability and dietary patterns. As a case-control study, it shows association but cannot prove that inflammatory foods directly cause cancer—people with inflammatory diets might differ in other unmeasured ways. The study relied on people’s memory of what they ate, which can be inaccurate. The relatively small sample size means results should be confirmed in larger studies. The cross-sectional nature of dietary assessment means we don’t know if eating patterns changed after cancer diagnosis.

The Bottom Line

Based on this research, reducing inflammatory foods and increasing anti-inflammatory foods appears beneficial for endometrial cancer prevention (moderate confidence level). This means choosing more fruits, vegetables, whole grains, fish, and healthy oils while limiting processed meats, refined carbohydrates, and sugary foods. These dietary changes also benefit overall health in many other ways.

Women concerned about endometrial cancer risk should pay attention to these findings, particularly those with risk factors like obesity or family history. The findings are most directly applicable to women of Iranian descent but may have broader relevance. Women already following anti-inflammatory diets are likely already getting these benefits. Men and people without uterus should note this is specific to endometrial cancer risk.

Dietary changes typically take weeks to months to reduce body inflammation markers, but cancer prevention benefits likely develop over years of consistent healthy eating. Don’t expect immediate changes, but view dietary improvements as long-term health investments.

Want to Apply This Research?

  • Track daily intake of inflammatory vs. anti-inflammatory foods: log servings of processed meats, refined grains, and sugary foods (inflammatory) versus vegetables, fruits, whole grains, and fish (anti-inflammatory). Aim for a ratio favoring anti-inflammatory foods.
  • Replace one inflammatory food choice per day with an anti-inflammatory alternative—for example, swap white bread for whole grain, or add a vegetable serving to lunch. Build this gradually into a sustainable pattern.
  • Weekly review of inflammatory food frequency and monthly assessment of overall dietary pattern quality. Track energy levels and any health markers (if available) to reinforce positive changes. Consider periodic reassessment of diet quality using simple inflammatory diet scoring.

This research shows an association between inflammatory diets and endometrial cancer risk but does not prove dietary inflammation directly causes cancer. These findings are based on a study of Iranian women and may not apply equally to all populations. This information should not replace professional medical advice. Women with concerns about endometrial cancer risk should discuss screening and prevention strategies with their healthcare provider. Dietary changes should be made as part of an overall healthy lifestyle approach, not as a standalone cancer prevention strategy.